Uncover and stir. Sprinkle the remaining cheese and green onions on top and bake an additional 10 minutes, uncovered.

Let stand 10 minutes before serving and enjoy!

Kielbasa and Apple Pasta Casserole

Ingredients:

1 lb. Rigatoni

2 Tab. Olive Oil

1 Large Onion

¼ Cup Flour

4 Cups Milk

3 Cups Shredded Cheddar Cheese (I prefer extra sharp)

1 Teas. Hot Sauce

1 Teas. Salt

2 Packages Fully-Cooked Kielbasa, sliced into ¼” pieces

3 Apples, cored and cut into ½” cubes

2 Green Onions, thinly sliced

Directions:

Heat oven to 350°. Coat 13 X 9 inch pan with nonstick cooking spray.

Cook Rigatoni in a large stock pot until al dente and drain.

While pasta is cooking, heat oil in a large pot over a medium-high heat. Add onion and cook until softened. Stir in flour and cook 1 minute. Gradually whisk in the milk, then bring to a boil, stirring continuously. Boil until thickened, about 1 minute and then remove from heat.

Set aside 1 cup of the cheese for the top of the casserole. Stir the remaining 2 cups of cheese, the hot sauce and salt into the milk mixture until smooth.

In the pot you cooked the pasta in, toss together Rigatoni, cheese sauce, Kielbasa and apples. Spoon into 13 X 9 inch pan and cover with foil.